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 Two Chefs to Go was launched by founders Chef Maggie Pallan and Pastry Chef Malinda Kolias in November of 2004.
What makes Two Chefs to Go unique is that each chef is a culinary complement to the other. Most chefs are well versed in either hot/cold food or in pastries. When you hire Two Chefs to Go you get the best of both worlds. Imagine delicious, fabulous, lavish buffet receptions where the great appetizers and entrees only give way to equally fantastic and imaginative desserts. Finally, your kitchen is spotless before we leave, your leftovers are wrapped up and labeled, and you are chatting with your guests, stress-free.
Maggie Pallan - Chef
Chef Maggie Pallan has been on the Las Vegas food scene for 17 years.
My goal as a Chef and Culinarian is to provide the Host and Guests an unequalled dining experience in the fabulous comfort of their own home. Our menus span the globe in flavors and presentation, but they are so approachable.
I am on an ongoing culinary journey to perfect everything I make. It doesn’t matter whether it is a simple burger or cumin dusted jumbo prawns on crab mashed sweet potatoes with grilled asparagus. Food should taste great.
Great hospitality enriches people and strengthens relationships. Good food makes people feel welcome, comfortable, and appreciated. Food that is artfully presented makes people feel special. This is the core of our art.
During my culinary career, I have worked with many of the world’s great Chefs. My philosophy has always been to learn everything that I could from them and then find another Chef to learn everything from. Kind of like a self-imposed apprenticeship.
From large hotels on the Las Vegas Strip, Summerlin, and Green Valley to corporate and independent gourmet restaurants, my career has covered them all. What does this mean to you? You benefit from the years of hard won experience. You can taste it in the food. Imagine hosting a fantastic event where the food rivals that of the finest restaurants (without the crazy high-ticket prices).
Malinda and I strive to make you feel like a valued guest in your own home. Many of our guests tell us that we far surpass their expectations.
Malinda Kolias - Pastry Chef
Malinda Kolias’ culinary interest began at an early age growing up in Japan. Along side her mother, Malinda helped in the kitchen preparing Korean and Japanese cuisine. She grew up learning “cooking from the heart” expressed love and appreciation. Food brought family and friends together.
Throughout her fourteen year career in Early Childhood Education, Malinda’s passion for creating in the kitchen never subsided. In 1998 Malinda traded in her finger paints and puppets for a whisk and mixing bowl.
She enrolled into Community College of Southern Nevada to begin her studies in Culinary Arts. In January of 1999 she was chosen to open the pastry kitchen in China Grill in Mandalay Bay Hotel and Casino with an extraordinary Pastry Chef, Yoni Morales. Under his guidance her love of pastry arts bloomed. Her attention to detail drove her ambition to learn intricate desserts, plate presentations, and chocolate and sugar decorations. She worked her way up to pastry assistant and mastered the desserts at China Grill as well as their three other outstanding restaurants: Rum Jungle, Red Square and Rock Lobster.
Malinda graduated high honors with a degree in Culinary Arts in 2004. Shortly thereafter she returned to CCSN and graduated high honors with a degree in Pastry Arts in 2006.
Other professional experiences include apprenticing with Alex Darvishi, CEC when he won a gold medal for the Sauce and Soup Competition at the American Culinary Federation National Convention; Secretary for the Las Vegas Chapter of International Food Service Association and Cake Decorating instructor. To continue her professional growth Malinda attends conventions and volunteers in her community.
“The dessert puts the exclamation mark on the whole dining experience. It is the last course, leaving the guest with the last impression. What I love most about Two Chefs To Go is to see first hand the joy as the guests pat their stomachs and say, “I’m so full!” The best part is, they always manage to make room for desserts!”
Today, Malinda continues to strive for the lasting impression. Whether it is the simplest to the most sophisticated, each dessert is presented with love and appreciation, just like her mother taught her.
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